Close
Ingredients
| unsalted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| eggs: 2 |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup |
| granulated sugar: 2 Tbl |
| ground cinnamon: 1 tsp |
| semisweet chocolate chips (chips): 1/2 cup |
| salted butter: 1/4 cup |
Chocolate Sour Cream Coffee Cake W/Topping and Glaze
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
14 serving(s)
Tags
- Preheat oven to 350 degrees.
- For cake, cream butter and sugar in a large bowl until fluffy.
- Add eggs beating until smooth.
- In medium bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to creamed mixture, blending well.
- Gently fold in sour cream and vanilla.
- Combine topping ingredients in small bowl, set aside.
- For chocolate glaze, melt chocolate chips and butter in small saucepan over low heat, stirring until smooth.
- Sprinkle 2 Tbl. topping in bottom of greased and floured 9" tube pan.
- Spoon half of the cake batter into pan.
- Sprinkle 4 Tbl. topping over cake batter.
- Drizzle half of glaze over topping.
- Spoon remaining batter into pan.
- Sprinkle with remaining topping.
- Reserve remaining glaze.
- Bake 1-1 1/4 hours or until a toothpick inserted in center of cake comes out clean.
- Cool in pan.
- Transfer to a serving plate.
- Reheat remaining glaze and drizzle over cake.